Guest Recipe: Nana's Turkish (Cypriot) Pilaf

Name: Turkish Cypriot Pilaf With Vermicelli & Almonds
Yield: 10 servings
Cuisine: turkish
Ingredients: 100 g unsalted butter (or olive oil); 100 g thin egg vermicelli pasta (4 nests (e.g. San Remo brand or rice vermicelli noodles)); 500 g medium grain rice (rinsed well); 1100 g water; 3 Tbsp chicken stock concentrate (or replace water with liquid stock); 40 g olive oil; 30 g currants or sultanas; 1/4 tsp cinnamon powder; 40 g slivered almonds (or pepitas); 1/2 tsp salt; 1 small bunch fresh dill (chopped fine)

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This Turkish Cypriot pilaf combines toasted vermicelli and medium-grain rice cooked in chicken stock, finished with spiced currants, slivered almonds, cinnamon and fresh dill. The signature technique toasts pasta until golden before adding rice, creating depth and texture.

🌍Turkish

Servings

10

Recipe Source

View original recipe

From Skinnymixers Com

11 Ingredients

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Instructions

1
Melt the butter in a large non-stick pan on medium heat.
2
Break vermicelli into small pieces and add to pan. Moving constantly allow butter to foam and cook for 5–6 min or until the vermicelli is golden brown.
3
Add rinsed rice. Cook for 3-4 min moving the rice around. The rice should begin to turn slightly opaque.
4
Mix together water and stock concentrate. Add to the pan. Without stirring place cover over pan and allow to simmer on low heat for 20 min.
5
When cooking finishes, do not stir. Remove lid and place a clean tea towel over rice and replace lid. Allow to stand for 10 min to absorb excess steam.
6
Whilst resting the rice add oil, currants, almonds, cinnamon & salt to the mixer bowl. Cook for 5 min/steaming temp/slowest speed/MC off.
7
Once rice is rested pour current and almond mix evenly over the rice in the pan. Gently fluff the pilaf with a fork or spatula combining the currant and almond mix. Add chopped fresh dill before serving.

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Tips & Notes

Pro tips

Toast the vermicelli in foaming butter for the full 5–6 minutes until golden brown—this creates the pilaf's signature nutty flavour and prevents a bland result.
Do not stir after adding stock; place a clean tea towel under the lid during the final 10-minute rest to trap steam and ensure fluffy, separate grains.
Rinse rice thoroughly before cooking to remove excess starch, which helps prevent clumping.
Add the currant-almond-cinnamon mixture evenly across the surface and gently fold it in with a fork or spatula to distribute flavours without crushing grains.

Substitutions

Unsalted butter → olive oil (equal quantity)
Vermicelli pasta → rice vermicelli noodles or orzo (same weight, toast until golden)
Currants or sultanas → raisins (same weight)
Slivered almonds → pepitas or pine nuts (same weight)

Storage & make-ahead

Store cooled pilaf covered in the fridge for up to 3 days; reheat gently in a covered pan on low heat with a splash of water to restore moisture.

Common Questions

Do I need to stir the pilaf while it simmers?

No. Once you add the stock, cover the pan without stirring and let it simmer on low heat for 20 minutes. Stirring releases starch and makes the rice mushy.

Can I use olive oil instead of butter?

Yes, the recipe lists unsalted butter or olive oil as options. Both work equally well for toasting the vermicelli.

What should the rice look like when it's done cooking?

After the 20-minute simmer and 10-minute rest with a tea towel under the lid, grains should be tender, separate and have absorbed all the liquid.

Can I make this ahead?

Yes. Cook the pilaf completely, cool to room temperature, store covered in the fridge for up to 3 days, then reheat gently in a covered pan on low heat with a splash of water.